Billy Kounoupis, owner of Billy's Downtown Diner in Bethlehem, isn't used to cooking on a small scale. The man goes through 1,000 pounds of potatoes, 4,320 eggs and 350 pounds of bacon a week, and that's only the start of his grocery list.

Nevertheless, when I asked him to share a few of the many recipes he and his wife Yanna have developed during the more than 12 years they've operated their restaurant, he did his best to break them down to size.

Here are some to try:

Billy still uses his dad's recipe for crab patties, with modifications. He uses crumbled crackers, not bread, because the bread's flavor becomes overbearing. Be sure to use Hellman's mayonnaise and he stresses, "I use only jumbo lump crabmeat and nothing else!" He also grills, rather than bakes, the patties because he likes the taste that lightly caramelizing the crabmeat adds to the sandwich.

Open the can of crabmeat and strain off excess juice. Put in bowl. Thoroughly crumble the crackers in your hands and add to bowl, along with Old Bay, Worcestershire sauce, mayonnaise and egg. Mix together very gently, so you don't break up the crabmeat morsels. Use an ice cream scoop to measure out for patties and gently pat them until they're uniform in thickness and size. Place them on waxed paper on a sheet pan and sprinkle them with paprika. Refrigerate at least 30 minutes to enable them to firm up.

Meanwhile, mix the Rose Sauce, which Billy prefers to tartar or cocktail sauce. If you'd like more sauce for your sandwiches, just keep the ingredients in the correct proportion.

Pour olive oil in a large frying pan and preheat the pan until it's hot. Add the patties and cook them for 2.5 minutes per side.

Spread the top of the bottom half of each roll with Rose Sauce, then cover it with a lettuce leaf and slices of tomato. Finish by adding the patties and the tops of the rolls. Serve.

BILLY'S DOWNTOWN DINER BERRY KRUNCH

(Note: This is for one large portion, like it is served at Billy's)

1 fresh baguette, (cut three tall rounds from it, about as high as the distance between your pinky and first finger)

For the egg mixture:

3 large eggs, well-mixed

1 Tbsp. granulated sugar

1 tsp. vanilla extract

1 tsp. cinnamon

1 cinnamon stick

For the Cinnamon-Sugar Glaze:

Enough water to fill a small saucepan to a level that's just below the bottom of its handle

8 ozs. salted butter

2 Tbsps. granulated sugar

1 Tbsp. powdered sugar

3 Tbsps. ground cinnamon

For garnish:

Enough granola to cover your palm

A dozen dried cranberries

3 to 4 strawberries, sliced

Whipped cream

Cut three, equal-sized rounds from a baguette. Set aside.

To make the French toast mixture, thoroughly mix eggs, granulated sugar, vanilla and cinnamon. Add cinnamon stick. Cover mixture with plastic wrap and refrigerate it for 30 to 40 minutes.

To make the Cinnamon Sugar Glaze, add water to small saucepan, as high as the bottom of the pan. Let the water come to a boil and then add the butter. When the butter melts, stir in the sugar, powdered sugar and cinnamon. Add two cinnamon sticks to the mixture and bring it to a hard boil. If it's sweet enough for you, take the glaze off the stove.

Glaze a frying pan with a heavier grade of olive oil and heat the pan slowly until it's good and warm.

Using tongs, dip one of the bread rounds in the egg mixture, long enough to coat all sides and count to "3." (Billy says, you don't want it to soak too long or you'll wind up burning the outside while the inside won't be cooked.) Place it in the pan and toast it on all sides, until it's the way you like it. Repeat with remaining two pieces.

To serve, arrange the three rounds in the center of the plate. Sprinkle some granola on the center of each round and then add the dried cranberries. Top it with about an ounce of the glaze (you're going to have plenty of this leftover for your next batch). Then Top it off with fresh berries and whipped cream.